Misty Minty Peppermint Patties....Oldie from my mamas recipes.. For the Filling: 4 cups (480 g/16 oz) icing sugar (confectioners) 3 tablespoons (45 grams) unsalted butter, softened 4 tablespoons (60 ml) evaporated milk 1/4 teaspoon (1.25 mL) peppermint oil (ideally food grade oil rather than extract) 3/4 tsp (3.75 mL) pure vanilla extract For the Coating: 1 lb (454 g) best-quality white chocolate couverture, chopped soft gel paste colour, optional candy thermometer For the Filling: 1.Line a cookie sheet with aluminum foil and smooth. Set aside. 2.In bowl of electric mixer fitted with paddle attachment, combine the icing sugar, butter, evaporated milk, peppermint oil and vanilla. 3.Once ingredients are incorporated, turn mixer up to med-high, mixing for about 2 minutes, until creamy. Cover and chill filling in bowl for about 30 minutes. 4.Once chilled enough to roll balls of filling in your hand, roll 1.5 balls and place on foiled cookie sheet. Using the palm of your hand, gently press down on each ball to create a patty. Refrigerate for another 30-60 minutes until firm and remove when you have your coating ready to go. For the Coating: 5.In a double boiler (or bowl on top of a pot), bring water to boil. Once boiling, turn the stove off (keeping pot on element) and add your chopped chocolate. Stir with silicone spatula until nice and smooth. 6.Remove from heat, wipe bottom of bowl, and set aside, stirring continuously while cooling. When almost cool, divide into 3 and tint each lot desired colour (I used very small amounts of gel colours: leaf green, electric pink, and electric orange). Once chocolate reaches 80-84° F on a candy thermometer, you can start dropping patties in, one at a time, coating both sides, and removing carefully with two forks (or chocolate dipping fork). 7.Place on cookie sheet to set. Once all patties are dipped and coated, set tray aside in a cool, dry place to set. Dont refrigerate while setting
Posted on: Sun, 03 Nov 2013 21:26:43 +0000
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